February 2025

Published: January 24, 2025Denise Greer

Read the February 2025 Issue of Pizza Today Magazine

Check out some of the ultimate Pizza Mashups with ideas and recipes. Join the Cracker Thin Crust trending style with dough methods and a recipe. Editor In Chief Jeremy White shares his 2025 Menu Favorites. Explore potato pizza ideas and recipes. Discover best meatball secrets. Find out how to be more sustainable in your catering operation. With more demand for pickup comes more need to smooth out carryout ops. Explore ways for small town pizzerias to reach their markets. Discover how you can capture the tourism market.

You can check out the full Digital Edition — Pizza Today February 2025. (Currently Unavailable)

Topics Menu Development

The All-time Best Pizza Mashups

Spark inspiration from some of the best pizza mashups of all time Your pizza kitchen is an experimental food lab. Creativity in pizzerias has never been higher, and we love to see it. Mashups are a perfect way to get outside of the traditional pizza ...

Topics Menu Development

You Say Potato, I Say… Potatoes are Amazing on Pizza — End of Story

Potatoes are amazing on pizza, and that’s that. Period. Mic drop. Boom. I remember the first time I ever had a pizza that featured potatoes. That was more than 20 years ago. It was made at a competition at Pizza Expo that was called “Pizza Festiv...

Topics Menu Development

Five Recipe Favorites for 2025

Give these delicious dishes a try in your pizzeria With Pizza Expo merely a month away, we have so much to look forward to in 2025. We’re just settling into the new year, but one thing that never will go out of style and always remain on point are ...

Topics People & Pizzerias

Michael Pitera, Pizza a Modo Mio, Charleston, South Carolina | Conversation

A Quick Q&A with Michael Pitera, owner of Pizza a Modo Mio in Charleston, South Carolina Concept: We started out as a traditional New York pizzeria. Being from Brooklyn and Long Island I grew up with some amazing pizza. I had moved down to Charle...

Topics Dough

A Dough Emergency | Knead to Know

What is your plan if your pizza dough fails? hat’s the worst thing that could happen in a pizzeria? We’ve got insurance for everything you can think of when it comes to the people, the physical building, our equipment, etc. But do you have a plan...

Topics Finance & Growth

Negotiate Everything | Building Blocks

“You don’t get what you want, you get what you negotiate.” — Harvey Mackey Last time around we spoke about leases and how important they are to your success. There are so many fixed costs associated with doing business. Most of the time...

Topics Operations

The Tactical Pause | Mike’s Monthly Tip

A tactical pause could save you time, money, and sanity Proper restauranting (it’s a verb) means working at a nonstop breakneck speed, right? It means chaotic lines with crazy speed of service, constant demands, and the make line churning nonstop, ...

Topics Brand & Marketing

Sponsoring Youth Teams and Community Events

Pizzerias support their neighbors by feeding local athletes and donating pizzas for events Few actions generate better goodwill than feeding people. Pizza is the perfect food for bringing people together, and pizzeria owners that offer free or discou...

Topics Dough

Apizza: New Haven Style Pizza

Try your hand at New Haven-style pie ew Haven Style Pizza was started by the mass immigration of Italian immigrants from Italy to the U.S. to chase the American dream and help the USA during the Industrial Revolution. Italians helped build railroads,...

Topics Dough

Tackling the New Craze of Thin Crusted Pizzas

Crust Issue: Thin Crust Pizza Dough and Techniques The new trend of thin and cracker crusted pizzas has arrived and the options to integrate thin crusts into your menu-mix are everywhere. When you do a deep dive into thin crust pizzas in the country,...

Topics Menu Development

Secrets to the Best Meatballs

Get a breakdown of what makes a perfect meatball n many pizzerias, meatballs are one of the most under utilized items on the menu. My own included. The ideal meatball is deeply flavorful and juicy with a tender bite that is somehow still cohesive. So...

Topics Appetizers

Turkey, Hatch Green Chile and Sharp Cheddar Meatballs

Get the Turkey, Hatch Green Chile and Sharp Cheddar Meatballs Recipe This nontraditional meatball recipe features ground turkey, Hatch green chiles, cilantro and white cheddar. Explore more tips on how to make the perfect meatball in Secrets to the B...

Topics Brand & Marketing

Capture the Tourism Market for Added Revenue in Restaurants

Attracting The Travelers’ Dollars to Your Restaurant Each year, I load up my bicycle and ride hundreds of miles across as many bike trails in the U.S. as I can. In 2024, I ventured from Albany, New York to Buffalo by bicycle on the Erie Canal T...

Topics Brand & Marketing

Small-market Success: Marketing for the Small-town Pizzeria

Marketing Tips for Small Market Pizzerias Most restaurant marketing advice assumes you’re in an urban area. What about pizzerias in small towns? Can they succeed by the same rules? Or is marketing a different game when you’re located in low-popul...

Topics Operations

Pickup & Carryout Efficiencies

As more customers take their pies to-go, pizzerias develop streamlined processes The popularity of takeout and delivery has exploded in recent years. As consumers continue to stay in and order out for many of their meals, pizzerias have adapted. Many...

Topics Operations

Add Sustainability to Your Catering Operation

Sustainable Catering: Serving Slices and Saving the Planet Pizzerias must be competitive, and one way to differentiate your business is by being sustainable. You’ll attract individual and business clients who want to emphasize their commitment to e...

Topics Industry News

Expo Spotlight: Wednesday Keynote Address to be delivered by Eric Redfield, Camporosso Wood Fired Pizzeria, Ft. Mitchell, Kentucky

Eric Redfield, co-owner of Pizza Today’s 2024 Pizzeria of the Year Camporosso Wood Fired Pizzeria in Ft. Mitchell, Kentucky, tapped to deliver Day 2 Keynote Address at International Pizza Expo Eric Redfield and his wife Amy are co-owners of Piz...

February 2025

Read the February 2025 Issue of Pizza Today Magazine

The All-time Best Pizza Mashups

You Say Potato, I Say… Potatoes are Amazing on Pizza — End of Story

Five Recipe Favorites for 2025

Michael Pitera, Pizza a Modo Mio, Charleston, South Carolina | Conversation

A Dough Emergency | Knead to Know

Negotiate Everything | Building Blocks

The Tactical Pause | Mike’s Monthly Tip

Sponsoring Youth Teams and Community Events

Apizza: New Haven Style Pizza

Tackling the New Craze of Thin Crusted Pizzas

Secrets to the Best Meatballs

Turkey, Hatch Green Chile and Sharp Cheddar Meatballs

Capture the Tourism Market for Added Revenue in Restaurants

Small-market Success: Marketing for the Small-town Pizzeria

Pickup & Carryout Efficiencies

Add Sustainability to Your Catering Operation

Expo Spotlight: Wednesday Keynote Address to be delivered by Eric Redfield, Camporosso Wood Fired Pizzeria, Ft. Mitchell, Kentucky

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